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One of the traditional dishes of Roman cuisine and of this part of northern Lazio is homemade egg pappardelle seasoned with wild boar sauce. The pappardelle are very wide fettuccine and are rigorously spread out by hand and cut according to preference.

For the sauce you must follow a very complex process that begins the day before by soaking the boneless meat in a marinade of wine, onion, carrot, garlic, celery and bay leaves.

Meanwhile, with the bones of the boar, prepare a broth, boiling it with water and herbs.

Once the meat is macerated, start to cook with a chopped carrot, celery, onion, garlic and bacon. The meat is then added and cooked until it reaches a good consistency and at this point a glass of wine is added and it is browned. For the sauce, add tomato, salt and pepper and cook over low heat for at least another hour.

The pappardelle are served with this sauce and the addition of pecorino or parmesan of your choice.

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